Lamb with Lima Beans

I ate this once at El Pescador Seafood Restaurant in Tobago, Trinidad and Tobago and was smitten.

1 cup dried baby lima beans
2 lbs lamb shoulder
2 tsp crushed garlic
1 tbsp chopped chive
1 tsp chopped parsley
1 tsp thyme
1 tsp salt
1 tsp chopped hot pepper
1 tbsp vegetable oil
1 tbsp sugar
1/2 cup chopped onion
4 tbsp tomato ketchup
2 tbsp tomato paste

Wash beans and soak overnight in water; drain well. Cut lamb in cubes and season with garlic, chive, parsley, thyme, salt and hot pepper. Heat oil and brown sugar; add meat and toss a few times; cook for 5 minutes. Add onion and ketchup and continue cooking for a few minutes more. Add beans and boiling water; bring to the boil; lower heat; cover and cook until meat and beans are tender. Adjust salt and pepper.

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